This Easy Asian Quinoa Slaw Recipe is like a colorful celebration in a bowl—imagine a party where every bite dances with vibrant flavors and textures. It’s strange how something so simple can feel like a culinary adventure, right? With each crunchy, savory mouthful, you’ll wonder why you ever settled for plain old sides.
Steps
- Begin by preparing the salad ingredients: chop or buy pre-shredded red cabbage, cook the quinoa as per instructions, and toast the almonds. Slice the green onions thinly and shred the carrots if not pre-shredded.
- In a large bowl, combine the shredded red cabbage, cooked quinoa, shredded carrots, sliced green onions, and toasted almonds. Ensure the ingredients are evenly distributed.
- For the sesame honey vinaigrette, whisk together vegetable oil, rice wine vinegar, honey (or agave), soy sauce, sesame oil, and a pinch of salt and pepper in a small bowl until smooth.
- Pour the prepared vinaigrette over the slaw mixture in the large bowl. Stir the ingredients together thoroughly to ensure they are well coated with the vinaigrette.
- Optionally, sprinkle sesame seeds over the top of the slaw for added texture and flavor. Serve immediately, or store in a sealed container in the refrigerator for up to a day.
Ingredients
- 1 (16-ounce) bag of shredded red cabbage (approximately 4 cups)
- 2 cups cooked quinoa (red quinoa was used)
- 2 cups shredded carrots
- 2/3 cup thinly-sliced green onions
- 1/2 cup slivered or sliced almonds, toasted
- 2 tablespoons sesame seeds
- 1/3 cup vegetable oil (or any preferred cooking oil)
- 3 tablespoons rice wine vinegar
- 1 tablespoon honey (or agave for a vegan option)
- 1 teaspoon soy sauce
- 1/8 teaspoon sesame oil
- A pinch of salt and black pepper
FAQ
- Can I use a different type of cabbage in this slaw recipe?
- Yes, you can substitute the red cabbage with green cabbage or a mix of both for a slightly different taste and texture.
- How can I make this slaw recipe vegan-friendly?
- To make the slaw vegan, simply replace the honey in the sesame honey vinaigrette with agave syrup or another plant-based sweetener of your choice.
- What protein options can I add to this slaw?
- You can add cooked chicken, shrimp, tofu, or chickpeas to incorporate some protein and make it a more substantial meal.
- How long can I store the slaw in the refrigerator?
- The slaw can be stored in a sealed container in the refrigerator for up to one day. However, it’s best enjoyed fresh to maintain its crisp texture.
- Can I use any type of quinoa for this recipe?
- Yes, you can use any type of quinoa such as red, white, or black, depending on your preference or what you have on hand.
Tips
- Toast the Almonds: Toasting the almonds before adding them to the slaw enhances their flavor and adds a satisfying crunch. Simply spread them out on a baking sheet and bake at 350°F (175°C) for about 5-10 minutes until they are golden brown.
- Make Ahead for Enhanced Flavor: Prepare the slaw a few hours in advance and let it sit in the refrigerator. This allows the flavors to meld together and the vinaigrette to soak into the quinoa and vegetables, enhancing the overall taste.
- Customize the Protein: For a more filling dish, consider adding some protein like grilled chicken, shrimp, or tofu. This can transform the slaw from a side dish into a complete meal.
- Control the Dressing: Start by adding half of the sesame vinaigrette and taste before adding more. This way, you can control the amount and avoid over-dressing the slaw, keeping it light and fresh.
Equipment
- Salad Spinner (to dry the cabbage and other vegetables if washed)
- Whisk (for mixing the vinaigrette)
- Large Mixing Bowl (to toss the slaw ingredients together)
- Measuring Cups and Spoons (to measure the vinaigrette ingredients accurately)
- Chef’s Knife or Mandoline (for slicing vegetables if not using pre-shredded options)
- Airtight Food Storage Containers (for storing the slaw if not served immediately)
